This is a great base for a dinner that says “Thank you for everything you’ve done for me”. Squid Ink Linguine Pasta is an egg noodle and a nice alternative to the every day Linguine. They’re full of flavor on their own and the dark black color is amazing.
Squid Ink can be a bit difficult to find locally but easily sourced on amazon.com. For the adventurous types, you can also harvest squid ink from fresh squid. That would be the absolute freshest way to prepare this pasta, but it would also mean this will need to be planned ahead of time.
Squid Ink Linguine
Servings: 2-4 servings
5 ounces all-purpose flour
1 whole egg
2 egg yolks
1/2 ounce squid ink
Combine all ingredients in a food processor until the texture of wet play sand.
Remove from food processor and lightly kneed until a ball forms. Cover in plastic wrap and place in the fridge for at least 5 minutes to rest.
While dough is resting, prepare your pasta roller. Roll out the dough to a thickness of 4 or if you like your pasta on the thin side, 5 or 6. I prefer 4.
If you like your pasta pillowy, cook them immediately. If you like your pasta a little firmer, hang the pasta for at least an hour to dry.
Cook pasta in a gallon of well salted boiling water for 3 minutes.
This recipe assumes you know how to use your pasta making equipment.